I saved my Grandma's recipes and now I'm going to share them (and some new ones) with you.
I learned to cook standing on a chair next to my Grandma's kitchen table
My love affair with food and cooking began in my grandma's kitchen and led to my career as a chef.
So if you have funny stories about cooking you'd like to share, please do. I'll share my stories with you and we'll take a walk down memory lane together. It'll be a blast!

DID YOU KNOW?..............................

Never re-tighten seals once out of the water bath. Doing so will break the seal you already have.

DID YOU KNOW?

When canning and using Fruit-Fresh, a cheaper alternative is to use Vit C tablets. 6000 mg to 1 gallon of water to soak your fruit in.

DID YOU KNOW

Place garlic cloves in the microwave for 15 seconds and the skins slip right off.

DID YOU KNOW?

Fresh eggs' shells are rough and chalky; old eggs are smooth and shiny.

DID YOU KNOW?

The best way to store fresh celery is to wrap it in aluminum foil and put it in the refrigerator--it will keep for weeks.

DID YOU KNOW?

Letting raw potatoes stand in cold water for at least half an hour before frying to improve the crispness of french-fried potatoes.

DID YOU KNOW?

Microwave garlic cloves for 15 seconds and the skins slip right off.

DID YOU KNOW?

* Cheese won't harden if you butter the exposed edges before storing. Store your opened chunks of cheese in aluminum foil. It will stay fresh much longer and not mold!

DID YOU KNOW?

DID YOU KNOW?

The best potatoes for chowder and soup recipes are round red potatoes, round white potatoes and Yukon golds. But russets are the best for baking because of their low moisture content.

DID YOU KNOW?

that Storing potatoes in the fridge converts the potato starch to sugar. And exposure to sunlight turns them green and makes them bitter. Russet or Yukon gold potatoes will yield the fluffiest mashed potatoes.

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OLDER THAN DIRT!

'We ate at a place called 'at home,'' 'Grandma cooked every day and when Grandpa got home from work, we sat down together at the dining room table, and if I didn't like what she put on my plate I was allowed to sit there until I did like it.'

By this time, the kid was laughing so hard I was afraid he was going to suffer serious internal damage, so I didn't tell him the part about how I had to have permission to leave the table.

Blog Archive

Saturday, April 11, 2009

Tomato Casserole

This is a delicious side dish, that is wonderful for church potlucks,and can be tailored to however many you are going to serve. Make it ahead and either cook it or warm it up when you get to your destination. Or maybe you need something that does not need to be hot when you bring it...

Tomato Casserole

1 sleeve Ritz crackers crushed coarsely4 large tomatoes(Tennessee tomatoes are the best)ButterChopped onionParmesan cheeseor one of the cheese combinations Salt and Pepper

I usually use a 2 qt white Corningware dish buttered. Peel tomatoes and slice thickly. Make layer of tomatoes, sprinkle salt and pepper, few chopped onions, cover with Ritz crackers, sprinkle Parmesan cheese and top with four or five pats of butter.Continue layering until all the tomatoes are gone, ending with the Cracker layer and topped with butter.Bake uncovered at 350 until hot--about 30 minutes if at room temperature or more if refrigerated.